Directions
In a large bowl, combine coconut and breadcrumbs and season with salt and pepper. Place flour, eggs, and breadcrumb mixture into 3 separate bowls. Dredge the shrimp in the flour and shake off excess. Dip the shrimp into the eggs then into the breadcrumb mixture. Make sure the shrimp are well coated with the breadcrumbs and coconut. Lay the shrimp out so that they do not touch on a parchment-lined baking sheet until ready to fry. In a fryer or a large Dutch oven, heat several inches of oil to 350 degrees. Fry shrimp in batches until golden brown and cooked through, about 3 to 4 minutes. Drain on paper towels.

For the dipping sauce: heat the marmalade in a small saucepan over low heat. Thin out the marmalade with the rum as desired. Serves 6 to 8.

Focused on a lifestyle of fun experiences, vivid tastes, and engaging scenery, Cashmere Apron pairs the practical with a touch of the luxurious - from food to travel to family and friendship. My spontaneous and creative nature means every box on my "To Do" list may not always get checked off but I find the trade-off worthwhile. To me, the reward is in the endeavor. Cashmere Apron is my ideal blend of creativity, inspiration and effort. Cheers to living with a little practicality and a lot of effervescence.